Pages

Thursday, February 17, 2011

Skillet Lemon Souffle

From the kitchen of One Perfect Bite...I'm not sure I really enjoy soufflés, but I do know that those who love to cook aren't considered skilled until they can make one. The soufflé was a very popular dessert in the 70's and 80's, and most folks, cooking at that time, mastered the art of whisk and collar and can put a soufflé on the table when they have to. There are several ways to make them. They are usually prepared with with a base of white sauce, custard or fruit puree to which egg whites and flavorings are added. I came across this recipe several years ago and have held on to it because it makes a perfect soufflé every time, if you follow instructions. The recipe was developed for Cook's Illustrated magazine and it is in their book, The Best Skillet Recipes, which can be found here. It's a great, but unconventional recipe, and to get the correct texture and volume, it's really important to use the 10-inch skillet called for in the instructions. As you scan the recipe, you'll see that its base is much lighter than that of a standard soufflé. That makes the use cream of tartar necessary. Cream of tartar is an odorless powder that is a byproduct of wine making. It's used to stabilize and add volume to beaten egg whites. It helps eggs retain their volume once they're beaten and that is very important in this recipe. The bad news is there is no really good substitute for cream of tartar, the good news is that it's readily available and can be found in the spice aisle of your grocery store. It's important not to open the oven door for the first 7 minutes the soufflé is in the oven. This deflates quickly, so it should be served as soon as it is finished. This version of the soufflé lacks the towering height and beauty of those that are classically prepared, but its flavor is sublime and will make lemon lovers weep. Really! I suggest you watch this video before you begin to make the souffle. Here's the recipe.

Directions:
1) Adjust a rack to middle of oven and preheat oven to 375 degrees F.
2) Using an electric mixer, whip egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup of the granulated sugar and salt, then increase mixer speed to medium-high, and continue to whip until stiff peaks form, 3 to 5 minutes. Gently transfer the whites to a clean bowl and set aside.
3) Using an electric mixer (no need to wash the mixing bowl), whip yolks and remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute. Whip in lemon juice, zest, and flour until incorporated, about 30 seconds.
4) Fold one-quarter of whipped egg whites into yolk mixture until almost no white streaks remain. Gently fold in remaining egg whites until just incorporated.
5) Melt butter in a 10-inch ovenproof (not nonstick) skillet over medium-low heat. Swirl pan to coat it evenly with melted butter, then gently scrape lemon souffle batter into skillet and cook over medium-low heat until edges begin to set and bubble slightly, about 2 minutes.
6) Transfer skillet to oven and bake souffle until it's puffed, center jiggles slightly when shaken, and surface is golden, 7 to 11 minutes. Using a potholder (the skillet handle will be hot), remove skillet from oven. Dust soufflé with confectioners’ sugar and serve immediately. Yield: 6 servings.

Since the soufflé deflates pretty quickly, since we'd only be two eating it, is it worth making or should I wait for more company? I'm wondering if we could keep the remainder of the soufflé since we won't be eating it all at once!

You're right, it looks like you're not a cook untill you make a soufflé. I recently ade my first one and I felt so proud.I love your proposal, it looks so mouthwatering and it's very original using a skillet for that. The books sounds promising, it seemes I have to put it in my amazon'e wish list. Cheers from Madrid.

I don't think I've ever actually had a sweet souffle before, only a savory one. And I know I've never made one, and probably won't get the ambtition to anytime soon. But this does sound lovely with the lemon!

Hello Mary.Thank you for visiting my blog and for your nice comment. I am happy to meet you. Your blog is amazing! Photos, recipes, everything is so stylish and tasty. I will follow you, and for sure I will borrow some recipes.

I had souffle before in a restaurant and never dared to make it. Your lemon souffle looks ten times better and I'm sure more delicious! I imagine like eating clouds almost! I'm going to venture now with your incredible recipe. You've just given me the courage! Cheers!!!

Thank you for including the video, Mary. :-) I've been scared to try a souffle but finally tackled it last year and oh - it was marvelous! It was a savory one though, so I would love to try a sweet one like this. :-)

Hi Mary, this looks light as a cloud. I like that your recipe makes a perfect souffle every time (if instructions are followed). I think most Irish people are incapable of following instructions, but I am going to try my best... :)

I've gushed, many times, of my complete trust in Cook's Illustrated recipes. I have many of their books, but not the skillet one. I'm so glad you shared this recipe, as we are lemon lovers in our home. I've made a souffle' once, and I don't know why I haven't done it again. I'm bookmarking this recipe, as it looks much simpler to do. (I'm still dreaming of that lemon sour cream pie, too.) Keep the lemons coming!

I've never attempted a souffle before, nor am I particularly enamored with them in general but I think you're right...they are definitely something every cook should master at some point! This looks quite beautiful and the lemon flavor sounds lovely!

I'm so super impressed with your skillet souffle (not to mention that I LOVE lemon desserts!). I've only tried my hand at souffle once--I attempted mini chocolate souffles, and they weren't near as light as I hoped. Yours looks perfect though :)

Site Meter

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice